John Myers
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Mussels in Vegetable Curry Sauce
The perfect mussels in vegetable curry sauce recipe with a picture and simple step-by-step instructions.
For the bad guys:
- 2 kg Mussels cleaned by the fish dealer
- 3 tbsp Olive oil
- 1 Pc. Chopped onion
- 2 Pc. Garlic cloves chopped
- 50 g Leek green
- 2 dl White wine
- Some salt and pepper
For the sauce:
- 2 tbsp Butter
- 1 tbsp Extra virgin olive oil
- 2 Pc. Chopped large onions
- 4 Pc. Garlic clove chopped
- 2 tbsp Massala’S own mix
- 1,5 tbsp Turmeric
- 2 Pc. Bay leaves
- 3 Pc. Cloves
- 2,5 dl Coconut milk
- 3 dl Mussels cooking stock
- 3 tbsp Desiccated coconut not on photo
- Also :
- 500 g China frozen vegetables
- 250 g Kefen
- 250 g Chinese cabbage only the lower part of the leaves
Prepare mussels:
- Soak the mussels in cold water for approx. 30 minutes, strain. Heat the mussels, onions, garlic and leek in a large saucepan, cover with white wine and cook for 10-15 minutes. Let cool down a bit, put the shell with the clam aside, throw away the other. Place the mussels in the heat. Let the cooking stock through a hair sieve and reserve.
Prepare the sauce
- Heat the butter and oil. Stew the onions and garlic in it. Steam the massala, turmeric, bay leaves and cloves, deglaze with the cooking stock and coconut milk. Let simmer for 15 minutes. Add the Chinese cabbage for 5 minutes, now add the Chinese vegetables and beef and cook for another 5 minutes
Serving:
- Add the mussels and sauce together, heat again briefly, distribute on a preheated plate, sprinkle with desiccated coconut ……
- ¤ª “˜¨☸ ڿڰۣ-¨˜“ ª¤.¤ and ENJOY …. ჱ ܓ ჱ ܓ ჱ ܓ ჱ ܓ
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